Recipe (click to expand)
|4||cup||celery (including leaves), coarsely chopped|
|6||cup||bread cubes, (white), dry|
|1||pound||chestnuts, roasted, peeled and chopped|
|1||Salt, and pepper|
|In hot butter in a large skillet, saute onion, celery and parsley, |
stirring, for about 5 minutes.
In a large kettle, combine bread cubes, chestnuts, salt, pepper and nutmeg.
Combine cream and wine; mix well. Add to bread mixture, along with the
Poultry stuffing with chestnuts, bread and wine This recipe has long
In North America, use half and half for light cream.